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Preheat the oven to 375 F. Brush cupcake pan with melted butter generously and set aside. You’ll have 8 rolls.
On a sheet of parchment paper unroll the crescent dough sheet. If using crescent rolls, seal the perforation to make a large rectangle.
Mix softened cream cheese with sugar and vanilla, then mix in egg yolk. Spread the mixture over the dough.
Scatter about 1/2 cup blueberries over the cream cheese.
Starting from the wider side, roll the dough into a log. Slice the log into 8 pieces. The log is soft, so you can slice it with a serrated knife, but to keep the round shape of the dough I suggest you use a string. Take about an 8″ piece of string, lay it under the log and wrap it around the dough, pulling it tight until it cuts through the dough making a perfect cut roll.
Arrange rolls in a buttered pan, then brush each roll with melted butter on top. You can add a few blueberries on top of each muffin.
Bake 18 to 20 minutes in preheated oven at 375 F. If using frozen blueberries it can take a few more minutes to bake.
Coo 5-10 minutes in the pan then gently remove from the pan.
To make the glaze stir milk and powdered sugar. If it is too thick add more milk, if it’s too thin add more powdered sugar. Spoon over the muffins.